Beef

Beef is one of the most versatile and prized ingredients in global cuisine. It refers to the meat obtained from bovine cattle, especially from steers or cows, and is used in a wide variety of recipes, from stews and braises to roasts and grilled cuts.

Its origin dates back to the domestication of cattle thousands of years ago, with roots in Asia and Europe, and today it is a fundamental component in many Hispanic American culinary cultures.

Regarding its properties, beef is an excellent source of high-quality protein, iron, zinc, and B-complex vitamins, especially B12, providing essential nutrients for the proper functioning of the body and contributing to muscle development and the formation of red blood cells.

In Hispanic America, beef can have different names depending on the country or region. Some common synonyms are: carne de vaca, bife (Argentina, Uruguay), res (Mexico, Central America), and vacuno (Chile, Peru).

This ingredient is a staple in iconic dishes such as the Argentinian asado, Mexican barbacoa, or Peruvian lomo saltado, being essential for achieving intense flavors and juicy textures.